Mediterranean Shrimp Bowl |
Course : Shrimp
Source: Southern Living 1980 Annual Recipes
Serves: 12 |
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Ingredients:
2/3 cup olive oil |
1/3 cup wine vinegar |
1 teaspoon salt |
1/4 teaspoon pepper |
1 clove garlic -- crushed |
1 teaspoon dried oregano leaves |
1 Medium lemon -- juice of |
1 medium onion -- thinly sliced and separated into rings |
2 pounds shrimp -- cooked, peeled, deveined |
1 bunch cherry tomatoes -- optional |
1 bunch endive -- optional |
1 bunch fresh mushrooms -- optional |
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Preparation / Directions:
Combine first 8 ingredients in a medium mixing bowl; stir well. Add shrimp; toss.
Cover tightly and refrigerate 2 hours, tossing occasionally. Drain shrimp.
Pour shrimp into a serving bowl; garnish with cherry tomatoes, endive and mushrooms, if desired.
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